Step 1

* If you are using pasteurized milk, then skip to step #5.

Step 2

To pasteurize your milk, first, pour 3 1⁄2 cups of milk straight into the stainless-steel insert of the Instant Pot, lock the lid on and set it on the vent (not sealing).

Step 3

Select the yogurt setting and adjust until it says boil, then let the pot start, and it will heat the milk.

Step 4

Leave the pot alone until it beeps and the setting changes from boil to yogurt. Take the lid off and, using your dairy thermometer, make sure the milk is at 161°F (71° C).

Step 5

Finally, quickly set the pot into a cold sink of water and cool the milk to between 110°F and 115°F [43°C to 46°C]. If you're using pasteurized milk, you would heat your milk up to between 110°F and 115°F [43°C to 46°C] at this time.

Step 6

Now, it is time to add your cultures to the warm milk. For 3 1⁄2 cups of milk, you need a 1⁄2 cup of yogurt starter culture. Once your pasteurized milk reaches 115°F, remove the Instant Pot insert from the sink of cold water and thoroughly whisk in the starter culture. Do not beat the culture in, but leave clumps that can actually help the bacteria culture your milk. Just whisk it thoroughly enough to distribute the starter throughout the pot.

Step 7

Next is the incubation period of making your yogurt. Leave the culture to do its work.

Step 8

Put the lid on the multi-cooker, turn the vent to sealing, and hit the yogurt button. This will automatically take you to the 8-hour function. During this step, you can set it and forget it until your Instant Pot beeps.

Step 9

After about 8 hours (or overnight), it’ll be time to check the yogurt. It should be nice and thick! If it’s not sour or tangy enough to your liking, add more time on the next batch, up to 12, even 24 hours.

Step 10

Before you do anything else, measure 1⁄2 cup of your freshly made yogurt and put it in the refrigerator as your starter culture for your next batch. Make sure you use a very clean jar, label it with the date, and then use it within seven to ten days.

Step 11

* If you want to make Greek yogurt, now would be the time to do that (see instructions below), or you can enjoy your yogurt as is, or continue on to add extra flavors.

Step 12

Now you can decide if you want to add extra flavorings to your homemade yogurt. See post above for extra flavoring ideas.

Step 13

Finally, transfer the rest of the yogurt into a clean jar or individual serving jars and label them with a date.

Step 14

Line a colander with clean, fine mesh cheesecloth to strain the yogurt after culturing. You can use a coffee filter if you don’t have a cheesecloth.

Step 15

Press yogurt into the cheesecloth and set your cheesecloth or filter over a pot to save the whey. Let it drain for between 4 and 10 hours at room temperature until desired consistency is reached.

Step 16

When the yogurt reaches your desired thickness and tanginess, transfer it to a bowl and mix to redistribute moisture throughout the yogurt. This step will create Greek yogurt.